The dishes, all closely tied to specific Vietnamese regions, will now be promoted in mass media throughout the region.
Cao lau Hoi An. |
The new specialties include Hanoi’s Cha Ca La Vong (fried fish), Hai Duong’s Bun ca ro dong (Vermicelli with anabas), Quang Ninh’s Cha ca muc Ha Long (fried Ha Long cuttlefish), Quang Nam’s Cao lau Hoi An (Hoi An noodles with barbecue pork, bean sprouts, and herbs), Binh Dinh’s banh canh cha ca (thick rice noodles with fried fish), Kon Tum’s goi la (fish and vegetable salad), Dinh Duong’s banh beo bi (savoury fern-shaped dumpling),Tra Vinh’s bun suong (mixed noodles), Tien Giang’s hu tieu (My Tho noodles with seasoned and sautéed beef), and An Giang’s bun ca (Chau Doc fish noodles).
ARO will present the certificates recognising the dishes at the 27th meeting of Vietnamese record breakers—part of a Ho Chi Minh City seminar on Vietnamese culinary tourism—in February 2014.
VOV
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